Description
A vibrant, crunchy salad blending sweet corn, earthy black beans, zesty lime dressing, and crispy corn tortilla chips. Perfect as a light meal or side dish, packed with flavor and satisfying textures.
Ingredients
Fresh corn kernels (4 cups, from 4 large cobs)
Black beans (2 (15-ounce) cans, rinsed and drained)
Cilantro leaves (a big handful, chopped, or substitute with parsley)
Corn tortilla chips (4 cups/4 ounces, lightly crushed)
Ripe avocados (1 to 2, halved, pitted, and roughly diced)
Fresh lime juice (2 tablespoons, from 1-2 limes)
Garlic clove (1, grated or finely minced)
Ground cumin (1 ½ teaspoons)
Sugar (1 teaspoon, substitute with honey or agave)
Crushed red pepper (¼ teaspoon, adjust to taste)
Extra-virgin olive oil (3 tablespoons)
Instructions
Prepare ingredients: Dice avocados last and crush tortilla chips just before adding
Combine corn kernels, black beans (rinse and drain), and chopped cilantro in a large bowl
Whisk dressing: Mix lime juice, minced garlic, olive oil, cumin, sugar, crushed red pepper
Pour dressing into the salad and toss gently
Fold in crushed corn tortilla chips and diced avocados
Chill for 10 minutes before serving to let flavors meld
Notes
Roasted corn enhances flavor
Pinto or kidney beans can substitute black beans
Use Hass avocados for best texture
Add optional diced red onion for extra bite
Storage: Keep at room temperature for 2 hours or refrigerate for up to 24 hours
- Prep Time: 20
- Method: Room temperature/Refrigeration
- Cuisine: Latin American